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Chocolate Fudge Cake

Prep time 15 mins
Cook time 5 mins
Bake time 30 mins
Cool time 30 mins
Yield Makes 8 servings
Baked in a pieplate, this not-to-be-missed dessert boasts a super-rich and moist texture.

Ingredients

  • Vegetable cooking spray
  • Unsweetened cocoa
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup margarine
  • 3/4 cup sugar
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar

How to Make It

  1. Preheat oven to 350°. Lightly coat a 9-inch pieplate with cooking spray, and dust with cocoa.

  2. Melt chopped chocolate and margarine in a heavy saucepan over low heat, stirring constantly, 3 to 5 minutes or until smooth; whisk in 3/4 cup sugar, whisking until blended.

  3. Whisk together eggs and vanilla in a large bowl. Gradually whisk in chocolate mixture, whisking until blended. Pour into prepared pieplate.

  4. Bake at 350° for 30 minutes or until edges are dry and center is set. (Do not overbake.) Cool in pieplate on a wire rack 30 minutes or until completely cool. (Cake will fall slightly when removed from oven.) Dust with 2 Tbsp. powdered sugar just before serving.